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Pecan Chocolate Puddles

By: Joyce Kutzler

"Since my grandchildren like frosted cookies, I came up with this chocolate-topped version that satisfies them and is almost fuss-free for me. I have used the recipe for years and now make them for my great-grandchildren."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

1/2 cup butter (no substitutes), softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped pecans
1 cup miniature semisweet chocolate chips
FILLING:
1 cup semisweet chocolate chips
1/2 cup sweetened condensed milk
48 pecan halves

Directions

In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, oats, salt and baking powder; gradually add to creamed mixture. Stir in chopped pecans and miniature chocolate chips. In a saucepan, melt chocolate chips with milk; stir until smooth. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with a rounded teaspoonful of melted chocolate; top with a pecan half. Bake at 350 degrees F for 14-16 minutes or until the edges are lightly browned. Remove to wire racks to cool.